Coconut Almond Tassies
These little Coconut Almond Tassies are so good and easy to make. The recipe comes together quickly. The dough is made in minutes and the filling is a breeze to make. The end result is amazing Coconut Almond Tassies made with a cream cheese crust.
- 1 cup butter, room temperature
- 2 three ounce packages cream cheese, softened
- 2 cups all purpose flour
- one 14 ounce can sweetened condensed milk
- 2 large eggs
- 1 1/2 Teaspoons vanilla extract
- 1/2 Teaspoon almond extract
- 1 1/3 cups flaked coconut
For the dough:Beat the softened butter and cream cheese in a large bowl until fluffy. Stir the flour into the bowl, cover it with plastic and chill the dough for 1 hour.Preheat the oven to 375 degrees. Divide the dough into 4 equal pieces. On a floured surface, shape one of the 4 pieces into a smooth ball. Divide the ball into 12 smaller balls. Place each small ball into a petite muffin cup, press the dough into the muffin cup so it goes up the sides and covers the bottom of the cup. Repeat with the remaining 3 dough pieces.Combine the sweetened condensed milk, eggs, vanilla and almond extract in a medium bowl. Mix well with an electric mixer. Stir in the coconut. Fill each dough lined petite muffin cup with the filling. Bake 16 to 18 minutes or until slightly browned. Cool the Petite macaroons in the pan , then remove to a serving plate.